Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
Fall is officially here along with cooler days and cravings for comfort food. This easy vegetable stew features sweet potatoes, eggplant, fire-roasted tomatoes, and onions. Serve this belly-warming vegan stew with crusty bread drizzled with a high-quality extra-virgin olive oil.
1/4 cup olive oil
2 onions, halved, thinly sliced
1 bay leaf
3 cloves garlic, 2 chopped, 1 whole cracked from skin
2 sweet potatoes, peeled, chopped
1 eggplant, chopped
1 green bell pepper, seeded, chopped
Salt and freshly ground black pepper
1 (28-ounce) can fire-roasted diced tomatoes
2 cups vegetable broth
1/2 cup finely torn fresh basil
Heat oil in a large pot over medium heat. Add onions, bay leaf, and garlic, and cook, stirring often, until onions are softened.
Add potatoes, eggplant, and bell pepper and season with a generous pinch of salt and a few grinds of pepper. Cook, stirring often, for 5 to 6 minutes.
Stir in tomatoes and broth and bring to a simmer. Simmer for 10 minutes or until potatoes are fork tender.